Oven Baked Spinach Risotto
with white beans / pine nuts
You're going to love the elegant simplicity of this meal. Instead of standing at the stovetop and stirring as with the traditional method for making risotto, let the oven do all the work. White beans, spinach, and peas insure that this creamy rice dish is hearty and nutrition-packed too.
- Onions, medium - 1 , diced
- Baby spinach - 5 oz , roughly chopped
- Peas, frozen - 1 cup
- Beans, any white (14 oz / 397 g) - 1 can , drained and rinsed
- Pine nuts - 1/3 cup (sub any chopped nuts)
- Butter - 2 Tbsp + 2 Tbsp
- Rice, Arborio - 1 cup
- Wine, white - 1/2 cup (sub stock)
- Stock, any type - 3 1/2 cups
- Cheese, parmesan (opt) - for serving , grated
Heat oven to 425F / 218C.
Heat a Dutch oven over medium heat. Add pine nuts and toast, stirring constantly, until golden brown in spots, 4 to 5 minutes. Set nuts aside to cool and return pan to heat.
To heated pan, add first portion of butter. When butter melts, add onions and some salt. Saute onions until translucent, 4 to 5 minutes.
Add rice to onions and saute until rice is shiny, 3 to 4 minutes.
Add wine and simmer until most of the wine is absorbed, ~2 minutes.
Add stock. Bring to a boil and boil for 2 minutes.
Give risotto a stir and cover with a lid. Transfer to the oven and bake until rice is tender and all of the liquid is absorbed, ~25 minutes.
When risotto is done cooking, remove it from the oven and stir in second portion of butter, peas, beans, and chopped spinach. Put the lid back on the pan for a couple minutes to help the spinach wilt. Taste and season with some salt.
Top risotto with parmesan cheese and toasted pine nuts. Enjoy!